Remove the seeds of the pumpkin and steam for 40 to 60 minutes until the pumpkin is soft and tender.
Remove the skin and cut into pieces.
Blend the pumpkin to puree and transfer into a jar or a container.
Roasted pumpkin puree
Peel the skin off the pumpkin and remove the seeds.
Cut the pumpkin into wedges, season with a little salt and a drizzle of olive oil and arrange the wedges in a baking pan and roast at 180°C for 40 to 60 minutes.
Blend the pumpkin to puree and pass it through a fine mesh sieve for a finer texture (optional), then transfer into a jar or a container.